Pueblo Fry Bread Recipe
Yield: 48 servingsRecipe by luhu.jp
Ingredients:
4 cup: flour,
4 tsp: baking powder,
1 tsp: salt,
3 tbsp: lard/shortening,
3/4 cup: water,
1: oil for frying,
Directions:
Sift together flour, baking powder, and salt into large bowl. Cut in lard
and mix with hands until mixture resembles cornmeal. Stir in warm water
to make a dry dough. Knead until smooth, about 5 minutes. Cover dough
with plastic wrap and let stand for 30 minutes. Roll out dough about 1/4
inch thick on a lightly floured surface. Cut into 3 inch squares. Pour
oil about 3 inches deep into a fryer and hea to 400. Carefully drop dough
squares a few at a time into hot oil. They will immediatly puff up. Turn
to brown other side. Drain on paper towels.
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000
Source from luhu.jp
and mix with hands until mixture resembles cornmeal. Stir in warm water
to make a dry dough. Knead until smooth, about 5 minutes. Cover dough
with plastic wrap and let stand for 30 minutes. Roll out dough about 1/4
inch thick on a lightly floured surface. Cut into 3 inch squares. Pour
oil about 3 inches deep into a fryer and hea to 400. Carefully drop dough
squares a few at a time into hot oil. They will immediatly puff up. Turn
to brown other side. Drain on paper towels.
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000
Source from luhu.jp